Identification of Polyphenol and Reductone Antioxidants in the Caramelization Product of N-Acetylglucosamine

Abstract

Caramelization is a nonenzymatic browning reaction of saccharides that occurs under thermal treatment. In this study, the radical scavenging activity of the thermal reaction products (caramels) from three modified hexoses [fucose, galacturonic acid, and N-acetylglucosamine (NAG)] was evaluated. These three caramelization products showed more potent activity than that of the thermal reaction product from glucose, with the most significant activity observed in the product of NAG. A polyphenol and a reductone were detected as noticeable radical scavengers in the caramel of NAG. Subsequently, their radical scavenging activity and antioxidant activity against lipid oxidation were measured to reveal that the identified polyphenol had a superior antioxidant activity to that of Trolox.

Maximizing the Recovery of Phenolic Antioxidants from Wild Strawberry (Fragaria vesca) Leaves Using Microwave-Assisted Extraction and Accelerated Solvent Extraction

“…As far as we can tell, our study is the first to identify derivatives of isorhamnetin in the leaves of wild strawberry. Compounds 19,23,29,31,32,41,42,and 51 were identified according to recent findings [36] as quercetin-3-rhamnoside, quercetin-3-pentoside, kaempferolpentosyl-hexoside, quercetin-acetyl-hexoside, kaempferol-acetyl-hexoside, quercetin-acetylrutinoside, kaempferol-acetyl-rutinoside, and quercetin-pentosylhexoside, respectively. Compounds 33, 43, 45, 49, and 50 were identified according to the published data [17] as isorhamnetin-3-O-glucoside, quercetin-3-O-dihexoside, isorhamnetin-pentosylhexoside, quercetin, and kaempferol, respectively.…”

“…However, our study was performed on leaves, not fruit. On the other hand, compounds formed by caramelization [29] and the Maillard reaction [26] may not have a phenolic structure but may have antioxidant properties. In addition, thermal decarboxylation of hydroxycinnamic acids to the corresponding 4-vinyl derivatives should also be considered, since decarboxylation reduces the reduction and antiradical activity of the corresponding phenolic acids in a homogeneous polar medium [30].…”

Bioproduction of Chitin Hydrolysate Containing N-Acetylglucosamine by Serratia marcescens PT6 Crude Chitinase and Its Effects on Bacterial Growth Inhibition in Various Temperature

“…In food processing, the application of GlcNAc is still limited, although several applications have been reported, including supplementation of GlcNAc in food products, as a growth promotor for probiotics in fermented milk (Chen et al 2004) and as a sweetener in food and beverages (Wassenaar, 2004). Recently, Doi et al (2022) reported that caramelized GlcNAc has a great potential to be an antioxidant agent to prevent oxidative deterioration in food.…”